BAKED BLUEBERRY LEMON OATMEAL MUFFIN CUPS | easy healthy breakfast idea
These Baked Blueberry Lemon Oatmeal Cup Muffins make the perfect grab-n-go breakfast, pre-or-post workout snack, and are also delicious with a cup of coffee in the afternoon.
Think of them as a muffin on a mission! They are 100% free of refined flours and sugars, so they promise to keep you feel energized and satisfied for hours.
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BAKED BLUEBERRY LEMON OATMEAL CUP RECIPE
3 cups rolled oats
1/2 teaspoon kosher salt
1 teaspoon baking powder
1 cup unsweetened vanilla almond milk
1 cup plain greek yogurt (or apple sauce)*
2 pastured eggs, beaten
2 teaspoon lemon zest
1 tablespoon lemon juice
1/4 + 2 tablespoons monk fruit**
3/4 cup blueberries
1/4 cup sliced almonds
Preheat over to 350 degrees F.
Spray a 12-cup muffin tin with cooking spray or coat with coconut oil or butter to ensure nothing sticks.
In a large bowl combine oats, salt and baking powder and gently toss together.
Next, mix in milk, greek yogurt, eggs, lemon zest, lemon juice and monk fruit and stir together until everything is incorporated and you have a rich, thick batter.
Add in the blueberries and almonds and stir until just combined.
Evenly divide the oat mixture between all 12 muffin cups and pop in the oven for 25-30 minutes or until the muffins are set through and lightly golden brown on the top.
Cool completely before removing muffins from the pan and enjoy!
I like to store these muffins in an airtight container in the fridge where they will happily last up to one week.
To reheat the muffins, you can slice them in half and place them in the toaster oven or pop them in the microwave for 20-40 seconds.
*You can sub in applesauce or mashed banana for the milk dairy, if you want to keep the oat cups gluten free.
**Monk fruit is a plant-derived, calorie free sweetener. This is the one I am using. If you prefer, you can sub in coconut sugar (or really any granted sugar) in it’s place.
NUTRIENTS PER SERVING: Calories 129 | Total Fat 3.2g | Saturated Fat 0.3g | Cholesterol 1mg | Sodium: 142mg | Carbohydrate 19.1g | Dietary Fiber 3.1g | Sugars 2.1g | Protein 6.2g
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Recipe.com's Colombe Jacobsen makes Zucchini Oat Bread on Better TV
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REXY'S WHOLE WHEAT DUTCH OVEN BREAD
Ingredients:
Baked @ 450*F
Olive oil
3 cups whole wheat flour (plus more for board)
1 1/2 cups HOT water (not boiling) (about 110-115*F)
1 tsp salt
1/4 tsp dry yeast
You will also need a DUTCH OVEN (parchment paper helps if you have..but not necessary)
The Poor Man's Bread
Bread was extremely important to folks in this time period. It was very regulated, and at times difficult to obtain and quite expensive. You wouldn’t find many folks in the 18th century willing to go without bread if they were able to get their hands on it at all. This is the poor man’s bread.
Art of Breadmaking
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Soft Seeded Sandwich Bread
This is my favorite homemade sandwich bread. It is a soft seeded bread that is super hearty and easy to make! It makes beautiful sandwiches and is a folded dough- which is essentially a no-knead bread! It will become a fast favorite!
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INGREDIENTS (for 2 loaves):
For a Full Batch (makes 2 loaves)
-600 gr (2 1/2 cups, 600 ml) slightly warm water (around 110-125 F, 43-51 C)
-7 gr (1 package, 2 1/4 tsp) active dry or rapid rise yeast
-about 1 tsp of sugar (to proof yeast)
-540 gr (4 1/2 cups) bread flour or unbleached all purpose flour
-210 gr (1 3/4 cup) whole wheat flour
-2 tsp fine sea salt or kosher salt
-50 gr (1/2 cup) rolled oats
-30 gr (1/4 cup) sesame seeds (white or black)
-60 gr (1/2 cup) sunflower seeds
-20 gr (2 tbsp) flax seeds or flax meal
-56 gr (1/4 cup, 60 ml) neutral flavored oil
-60 gr (3 tbsp) honey or agave syrup
For a Half Batch (makes 1 loaf)
-300 gr (1 1/2 cup, 300 ml) slightly warm water (around 110-125 F, 43-51 C)
-4 gr (1/2 package, 1 1/8 tsp) active dry or rapid rise yeast
-about 1/2 tsp of sugar (to proof yeast)
-270 gr (2 1/4 cups) bread flour or unbleached all purpose flour
-105 gr (3/4 cup + 2 tbsp) whole wheat flour
-1 tsp fine sea salt or kosher salt
-25 gr (1/4 cup) rolled oats
-15 gr (2 tbsp) sesame seeds (white or black)
-30 gr (1/4 cup) sunflower seeds
-10 gr (1 tbsp) flax seeds or flax meal
-28 gr (2 tbsp, 30 ml) neutral flavored oil
-30 gr (1 1/2 tsp) honey or agave syrup
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How to Make a Homemade Artisan Bread Recipe | Seriously the Best Bread Recipe Ever!
As I get more comfortable with baking homemade bread, each recipe just seems to get better and better. While the measurements are incredibly important, I’ll talk more on this later, technique and time are just as important if not more important. Regardless, I’ve been LOVING baking homemade bread just like this artisan country loaf recipe and I can’t see myself slowing down any time soon. Once you get your first really good loaf of homemade bread then it just pushes you to keep exploring and trying new things. Can you tell I’m excited about baking homemade bread yet lol?
Bread should be light and fluffy on the inside with a beautiful hard crust on the outside. Learn How to Make a Homemade Artisan Country Loaf Bread Recipe!
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How to Make a Homemade Artisan Country Loaf Bread Recipe
Prep Time 5 hours
Cook Time 30 minutes
Total Time 5 hours 30 minutes
Servings 4
Author Chef Billy Parisi
Ingredients:
560 grams of 00 bread flour
190 grams of whole wheat flour
600 grams of water at 98° to 100°f or 36-37c
17 grams of Kosher salt
3 grams of active yeast
Instructions:
1. In a large bowl combine with your hands the flours and water until completely mixed together. Let rest for 10 minutes.
2. Next, sprinkle the salt and yeast overtop and mix it into the dough by pinching, stretching and folding the dough over for 4 to 5 minutes.
3. Cover and rest the dough in a warm dark place for 15 to 20 minutes before folding the dough over 5 to 6 times.
4. Cover and rest for 45 to 60 minutes and then fold the dough over 5 to 6 times again.
5. Cover and rest for 2 hours or until it has tripled in size.
6. Dust a clean surface with flour and place the dough onto it. Sprinkle the top with flour and fold the dough over in thirds 3 to 4 times and then begin to mold the dough into a ball by cupping around the dough into the bottom.
7. Place the dough into a floured Benetton and cover and rest for 60 minutes.
8. In the meantime, place a small Dutch oven pot into the oven on 475° for at least 30 minutes.
9. Flip the dough right into the hot Dutch oven pot, cover it and return it to the oven and bake for 30 minutes
10. Let cool for 20 to 30 minutes before slicing and serving.